Southern biscuit makers swear by frozen grated butter, not cubes—it melts into steam pockets that force maximum flaky layers.
Ham Cheddar & Chive Biscuits
Savor the mouthwatering goodness of these hearty biscuits loaded with savory ham, sharp cheddar, and fresh chives. Perfect for breakfast or a delightful snack, each fluffy bite is a protein powerhouse that will keep you energized throughout the day. Get ready to impress your taste buds with this easy and delicious recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
American biscuits owe their soul to Scottish and English settlers who brought griddle scones to Appalachia in the 1700s, but this protein-powder version is pure 2020s Los Angeles gym-bro ingenuity—cottage cheese and whey blend sneaking macros into a Southern classic, proving that fitness culture and Civil War-era comfort food can shack up in the same biscuit tin without either side noticing.
Regional Twist
Down in Charleston, South Carolina, they'd swap the deli ham for country ham and fold in a tablespoon of stone-ground grits into the flour mixture, giving these biscuits a coarser, smokier backbone that pairs with the sharp cheddar like it's been doing so since Reconstruction.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/3 cup diced green onion OR chives (or a mix) (79.2 ml)chives or a mix
🥩Meat & Seafood(1)
- 7 oz extra lean deli ham or turkey, diced in to small pieces (198 g)turkey
🥛Dairy & Eggs(4)
- 2 tbsp melted salted butter (28 g)
- 1 cup 2% shredded sharp cheddar cheese (240 ml)
- 1 cup 2% cottage cheese (240 ml)
- 1/4 cup milk, plus more for brushing tops (60 ml)
🫙Pantry Staples(3)
- 1 TBSP baking powder (15 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1 1/2 c flour + 1/2 c protein powder of 50/50 whey/casein blend or ~24g of protein powder (188 g)
🧂Spices & Seasonings(2)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp sea salt (5 ml)
📦Other(2)
- 1 tbsp allulose syrup (15 ml)
- 1/2 c protein powder of 50/50 whey/casein blend or ~24g of protein powder (120 ml)
Nutrition (per serving)
Calories
450
Protein
34g
Carbs
46g
Fat
15g
👨🍳 Instructions
- 1
Preheat oven to 425 and line a baking sheet with parchment paper.
- 2
Blend cottage cheese and milk until creamy. In a large bowl, mix with allulose syrup and melted butter, then fold in ham, cheese, and green onion.
- 3
In a separate large bowl, mix together all of your dry ingredients. Add to your wet ingredients and mix until just combined- dough will be crumbly and looks slightly dry.
- 4
Turn your dough out onto a clean floured work surface. Use floured hands to combine the dough to make it less crumbly and into more of a smooth dough.
- 5
Roll dough out as much as you can into a rectangle (ish) about 3/4 inch thick. Don’t worry about it being too perfect! Fold one end of the rectangle into the center, and then the other end of the rectangle over it, like a letter.
- 6
Flatten dough again into a more narrow rectangle that is again about 3/4 inch thick. Repeat the process of folding one end into the center and then the other end over it.
- 7
Roll a little once again just to pack layers together more tightly. Cut dough into 6-9 biscuits and place on baking sheet almost touching each other.
- 8
Brush the tops with milk and then bake for 20-30 minutes (depending on size of your biscuits- smaller ones will cook faster), until tops are slightly brown in centers are set.
- 9
Allow to cool for 10 minutes before enjoying. Optional: brush tops with butter and honey!
💡 Pro Tips
- ✓Blend cottage cheese and milk to 85-90°F before mixing with other wet ingredients because cold cottage cheese (below 60°F) won't fully homogenize, leaving grainy pockets that prevent proper gluten hydration and create dense, crumbly biscuits.technique85-90°F
- ✓Fold wet ingredients into dry ingredients using 8-10 strokes maximum; overmixing activates gluten development and reduces rise by 30-40% because baking powder's CO₂ release gets trapped in dense gluten networks instead of creating distinct air pockets.technique8-10 strokes maximum
- ✓Perform 2 letter-folds (lamination) to create 8 distinct layers that separate during baking for flaky texture, but skip a third fold because the protein powder blend (whey/casein) has lower elasticity than wheat flour and over-layering causes structural collapse.technique2 folds maximum
- ✓Brush milk tops 2-3 minutes before baking (not earlier) because moisture evaporates above 120°F, eliminating the Maillard browning reaction; apply just before oven entry to lock in moisture and achieve golden-brown color at 425°F.timing2-3 minutes before baking
- ✓Arrange biscuits touching each other (not 1/2 inch apart) because steam from adjacent biscuits creates 3-5% higher rise through humidity retention, and edges bake to golden-brown while centers stay tender from trapped steam.techniqueTouching each other
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Southern biscuit makers swear by frozen grated butter, not cubes—it melts into steam pockets that force maximum flaky layers.
Ham Cheddar & Chive Biscuits
Savor the mouthwatering goodness of these hearty biscuits loaded with savory ham, sharp cheddar, and fresh chives. Perfect for breakfast or a delightful snack, each fluffy bite is a protein powerhouse that will keep you energized throughout the day. Get ready to impress your taste buds with this easy and delicious recipe!
The Story
American biscuits owe their soul to Scottish and English settlers who brought griddle scones to Appalachia in the 1700s, but this protein-powder version is pure 2020s Los Angeles gym-bro ingenuity—cottage cheese and whey blend sneaking macros into a Southern classic, proving that fitness culture and Civil War-era comfort food can shack up in the same biscuit tin without either side noticing.
Regional Twist
Down in Charleston, South Carolina, they'd swap the deli ham for country ham and fold in a tablespoon of stone-ground grits into the flour mixture, giving these biscuits a coarser, smokier backbone that pairs with the sharp cheddar like it's been doing so since Reconstruction.
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/3 cup diced green onion OR chives (or a mix) (79.2 ml)chives or a mix
🥩Meat & Seafood(1)
- 7 oz extra lean deli ham or turkey, diced in to small pieces (198 g)turkey
🥛Dairy & Eggs(4)
- 2 tbsp melted salted butter (28 g)
- 1 cup 2% shredded sharp cheddar cheese (240 ml)
- 1 cup 2% cottage cheese (240 ml)
- 1/4 cup milk, plus more for brushing tops (60 ml)
🫙Pantry Staples(3)
- 1 TBSP baking powder (15 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1 1/2 c flour + 1/2 c protein powder of 50/50 whey/casein blend or ~24g of protein powder (188 g)
🧂Spices & Seasonings(2)
- 1/2 tsp black pepper (2.5 ml)
- 1 tsp sea salt (5 ml)
📦Other(2)
- 1 tbsp allulose syrup (15 ml)
- 1/2 c protein powder of 50/50 whey/casein blend or ~24g of protein powder (120 ml)
Nutrition (per serving)
Calories
450
Protein
34g
Carbs
46g
Fat
15g
👨🍳 Instructions
- 1
Preheat oven to 425 and line a baking sheet with parchment paper.
- 2
Blend cottage cheese and milk until creamy. In a large bowl, mix with allulose syrup and melted butter, then fold in ham, cheese, and green onion.
- 3
In a separate large bowl, mix together all of your dry ingredients. Add to your wet ingredients and mix until just combined- dough will be crumbly and looks slightly dry.
- 4
Turn your dough out onto a clean floured work surface. Use floured hands to combine the dough to make it less crumbly and into more of a smooth dough.
- 5
Roll dough out as much as you can into a rectangle (ish) about 3/4 inch thick. Don’t worry about it being too perfect! Fold one end of the rectangle into the center, and then the other end of the rectangle over it, like a letter.
- 6
Flatten dough again into a more narrow rectangle that is again about 3/4 inch thick. Repeat the process of folding one end into the center and then the other end over it.
- 7
Roll a little once again just to pack layers together more tightly. Cut dough into 6-9 biscuits and place on baking sheet almost touching each other.
- 8
Brush the tops with milk and then bake for 20-30 minutes (depending on size of your biscuits- smaller ones will cook faster), until tops are slightly brown in centers are set.
- 9
Allow to cool for 10 minutes before enjoying. Optional: brush tops with butter and honey!
💡 Pro Tips
- ✓Blend cottage cheese and milk to 85-90°F before mixing with other wet ingredients because cold cottage cheese (below 60°F) won't fully homogenize, leaving grainy pockets that prevent proper gluten hydration and create dense, crumbly biscuits.technique85-90°F
- ✓Fold wet ingredients into dry ingredients using 8-10 strokes maximum; overmixing activates gluten development and reduces rise by 30-40% because baking powder's CO₂ release gets trapped in dense gluten networks instead of creating distinct air pockets.technique8-10 strokes maximum
- ✓Perform 2 letter-folds (lamination) to create 8 distinct layers that separate during baking for flaky texture, but skip a third fold because the protein powder blend (whey/casein) has lower elasticity than wheat flour and over-layering causes structural collapse.technique2 folds maximum
- ✓Brush milk tops 2-3 minutes before baking (not earlier) because moisture evaporates above 120°F, eliminating the Maillard browning reaction; apply just before oven entry to lock in moisture and achieve golden-brown color at 425°F.timing2-3 minutes before baking
- ✓Arrange biscuits touching each other (not 1/2 inch apart) because steam from adjacent biscuits creates 3-5% higher rise through humidity retention, and edges bake to golden-brown while centers stay tender from trapped steam.techniqueTouching each other